Characteristics and Bread-Making Quality of Wheat and Quinoa Flour Blends | ||
| Assiut Journal of Agricultural Sciences | ||
| Article 6, Volume 47, Issue 5, October 2016, Pages 95-106 PDF (383.91 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ajas.2016.2025 | ||
| Abstract | ||
| This study was carried out to investigate the possibility of making molded bread of quinoa and wheat flour blends. Wheat flour replaced and mixed with 5, 10, 20 and 30% of quinoa flour. Physiochemical characteristics and properties of these blends and bread making were evaluated and analyzed. The chemical composition of quinoa and wheat flours and their blends were determined via evaluation of protein, fat, moisture, ash and fiber contents. In addition, mineral elements (Iron, zinc, calcium and phosphorus), percent of wet and dry gluten, and falling number of quinoa and wheat flours were determined. Also, Farinogram parameters were studied to investigate some rheological properties of blends dough. Obtained results showed positive relationship between content values of ash, protein, fat and fiber, and the percentage of quinoa flour. Higher values of mineral elements were recorded as the percent of quinoa flour increased, except zinc which was non-significant in all samples. Increasing amounts of quinoa flour lessened and reduced strong and extensible dough, whereas, wet and dry gluten, development time and stability of dough decreased as the percentages of quinoa flour increased. Molded bread was prepared using straight dough method in order to evaluated bread specific volume and sensory characteristics. The results showed fewer differences in bread specific volume, between samples prepared from wheat flour or those with 5 and 10% quinoa flour blends. Results showed that blends with 5 or 10% of quinoa flour had good properties to make molded bread and had satisfactory and acceptable organoleptic evaluation. | ||
| Keywords | ||
| Quinoa; Gluten; physiochemical; Rheological; molded bread | ||
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